u/Remy1738-1738

Hey all. Tasked with smoking a 29lb whole turkey tomorrow and reheating the sliced up bits on Sunday ever for dinner.

I’ve never done one this big - normally I just dry brine chickens with salt and let them chill in the fridge for a day but due to the size I’m going to have to get this thing into a cooler.

So please - any help would be a godsend as this thing is a monster and a I’m pretty sure the kids who raised it will murder me if I mess it up.